Calorie-Wise: BBQ Steaks & Roasted Pepper Salsa
with Crunchy Side Salad
Cooking time
15 minutes
Servings
2/4
Calories
560 /serving
Dance the salsa! Pre-roasted peppers, combined with scallion and red wine vinegar, are a handy start to this saucy topping. It makes for a snappy, acidic counterpoint to set off the simplicity of a good steak. Beef is even better on the barbie, so fire that baby up for some top sirloin sizzle. Crisp and cool, a side salad of baby greens and radishes shines with a red wine vinaigrette. Cheers to low-calorie eating!
We will send you:
- 2 Top sirloin beef medallions (high-protein serving)
- 100g Radishes (or French radishes)
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Scallion
- 60ml Red wine vinegar
- 2 Roasted peppers
- 10g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)
Contains: Sulphites
You will need:
Oil
Salt & pepper (S&P)
BBQ (or grill pan)
Total Fat
43 g
Saturated Fat
9 g
Sodium
950 mg
Total Carb
6 g
Sugars
2 g
Protein
40 g
Fibre
4 g
Preparation
Mise en place
Heat the BBQ on high, making sure to oil the grill first. Thinly slice the scallion, separating the white bottom and green top. Thinly slice the radishes. Small-dice the roasted peppers.
Make the roasted pepper salsa
In a small bowl, combine the roasted peppers, white bottom of the scallion, ½ the vinegar, 2 tbsp oil (double for 4 portions), ¼ of the spices and S&P.
Grill the steaks
Pat the steaks* dry with paper towel; season with the remaining spices and S&P. Add to the BBQ (or to a grill pan heated with a drizzle of oil on medium-high) and grill, 3 to 5 min. per side, until cooked as desired (to ensure a consistent temperature throughout, turn over at least twice). Transfer to a cutting board and let rest for 5 min. before slicing against the grain.
Make the salad
Meanwhile, in a large bowl, combine the baby greens, radishes, green top of the scallion, remaining vinegar, 2 tbsp oil (double for 4 portions) and S&P.
Plate your dish
Divide the steaks and salad between your plates. Top the steaks with the roasted pepper salsa. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
